Vanilla Ice Cream
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
641Calories
14 gProtein
116 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein14 g
Carbohydrates116 g
Fiber0 g
Sugars114 g
Total Fat14 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium288 mg
Potassium268 mg
Calcium443 mg
Iron2.1 mg
Magnesium33 mg
Phosphorus245 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.9 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water314 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 76. The excerpt below is the record exactly as published.
VANILLA ICE CREAM. Creme Glacee a la Vanille. 2 eggs. ; }j pint milk or almond milk. ^ lb. loaf sugar. I Vanilla. 5 oz. isinglass. Put all the ingredients with the exception of the vanilla into a jug. Stand it in a saucepan of boiling water and stir till it is thick and creamy. When cold, strain and flavour with vanilla. Mix well and freeze. STRAWBERRY CREAM ICE. Creme Glacee aux F raises. Can be made like the vanilla ice using ^ lb. fresh strawberries instead of the vanilla
Cook this with the app: pantry check, scaling, and the assistant.